When making mutton, we can add ingredients that can mask or remove its taste, such as pepper, green onion, ginger, garlic, wine, even Angelica sinensis and Codonopsis pilosula. We are making stewed mutton with Angelica sinensis and Codonopsis pilosula, which can not only remove the taste, but also improve the taste. For braised mutton, you can add wine, and for barbecue, you can add cumin and salt. How to stew mutton is more delicious. Mutton is a favorite ingredient of many people. Because it has the effect of expelling cold, it is very suitable for eating in winter. However, mutton has a smell of mutton. Many people who are not used to this taste will find it difficult to swallow mutton.
In this case, in the process of making mutton, we can add some materials to the mutton that can cover up or remove its taste, such as pepper, onion, ginger, garlic, wine, even angelica, dangshen, etc., which have a good deodorization effect.
In addition, it should be noted that mutton with different practices can use different methods to remove the smell of mutton. For example, if mutton is stewed, Angelica sinensis and Codonopsis pilosula can be added to cover up the smell of mutton. Wine can be added if braised, cumin and salt can be added if barbecued.